Oil-Free Vegan Potato Latkes
What’s the secret to oil-free vegan potato latkes? Three Things: Chickpea flour, squeezing out the moisture, and a high oven temperature. These baked latkes are a healthy, plant-based take on a classic Jewish recipe. This is my favorite recipe for these potato pancakes. If you want more tips, check out my full list: 9 Tips for the Ultimate Oil-Free Vegan Latkes
Plant-Based Vegan Latkes: Chickpea Flour
The first trick to plant-based vegan latkes is chickpea flour. This flour is made from grinding chickpeas. Also sometimes called garbanzo bean flour, it is naturally starchy. It works as a natural binder, replacing the egg traditionally used in latke pancakes.
In addition, chickpea flour is naturally gluten-free. This is helpful if cooking for someone sensitive to gluten. Or, it’s helpful to those aiming for a gluten-free diet.
Low-Fat Light Potato Latkes: Squeeze out the Moisture
The second trick to light latkes? Squeeze out the moisture from the potatoes and onions. After you shred the potato and onion, you want to place them in a clean kitchen cloth, over a collander. Then, wring out as much moisture as you can. This will leave you with a lighter, fluffier potato pancake. Plus, you’ll get more intense flavor.
Healthy, Oil-Free Potato Latkes: Bake at High Oven Temperature
The third trick to the ultimate latkes? Use a high oven temperature. You aren’t frying these latkes in oil. Therefor, you need a high temperature (425F) to get that golden-brown crispy edge from the oven.
Plus, you should make the latkes pretty flat. The flatter shape will give you more surface area. In turn, you’ll get more crispy, crunchy edges.
You’ll love this delicious plant-based recipe! It is:
- Perfect for brunch
- Makes a festive holiday appetizer for Hanukkah
- Perfect for special diets like gluten-free, grain-free, and low-fat
- Easy to feed a crowd!
- Budget-friendly (after all, it’s potatoes and onions)
If you love this recipe, you should also check out: Grain-Free Pumpkin Pancakes, Blueberry Buckwheat Pancakes, and Cherry Pecan Grain-Free Granola.
Chef Katie’s Plant-Based Cooking Tips:
Oil-Free Baking: One trick to baking oil-free is using either Parchment Paper or a Non-Stick Baking Mat. Instead of spraying your pan with oil, these create a layer so that your pancakes and cookies won’t stick to the pan.
What is Chickpea Flour? Chickpea flour, also sometimes called Garbanzo bean flour, comes from grinding chickpeas. It is naturally plant-based gluten-free. It has a lot of starchy fiber, which means as an egg-free binder in vegan baking.
Box Grater: You don’t need a food processor to make these latkes. You can also use a sturdy box grater to shred the potatoes and onion.
Weigh Your Ingredients: For precise measuring and consistent results, always weigh your ingredients. A small kitchen scale makes this easy to do. This will save you time and give you more delicious muffins and breads.
Russet potatoes are great for this healthy, plant-based recipe. They have lots of natural starch, which means they stick together better than waxy potatoes 
Chickpea flour is also sometimes garbanzo bean flour. It’s a natural, gluten-free, vegan, plant-based binder 
Use the smaller grater hole to shred the potatoes and onion for this recipe 
Squeeze out as much moisture as you can from the potatoes and onion. This will help the latkes bind together 
Onion, garlic, and chickpea flour combine with shredded potatoes for this healthy, oil-free latke recipe 
Flip the latkes after the first 15 minutes of baking. You want golden brown color on the bottom, before you flip. 
Serve these baked potato latkes with chunky applesauce for an authentic Jewish presentation
Watch this Cooking Video to Learn More:
Baked Potato Latkes – Gluten-Free, Oil-Free Vegan Recipe
These gluten-free potato latkes are a healthy, plant-based take on a classic Jewish recipe. Chickpea flour replaces traditional egg. Plus, they’re baked oil-free for low-fat, vegan nutrition. Serve these with Easy Applesauce for Hanukkah or enjoy as a tasty appetizer at any party.
- Medium
- Servings: 4
- Ready In: 40 minutes
- Yield: 16 latkes
Baked Potato Latkes — Gluten-Free, Oil-Free Vegan Recipe
Ingredients
- 2 Russet potatoes peeled and quartered
- 1 medium onion peeled and quartered
- 1/4 cup chickpea flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 425 F. Line a baking sheet with parchment paper or a non-stick baking mat.
- To grate the potatoes and onion: Set up the small hole opening on a food processor slicing blade. Feed the onions and potatoes through the food processor. If you don't have a food processor, you can also use the small hole opening of a box grater.
- To make the Gluten-Free, Oil-Free Vegan Baked Potato Latkes: Transfer the shredded onion and potato to a clean kitchen towel, set up over a colander. Squeeze the onion potato mixture to get out as much of the moisture as you can. Discard these juices.
- Transfer the squeezed onion potato mixture to a mixing bowl. Add the chickpea flour, garlic powder, baking powder, and salt.
- Portion about 1/4 cup of the potato onion mixture for each latke, onto the pre-lined baking sheet. Flatten with your hands. This should make about 15-16 latkes.
- Bake for 15 minutes (20 if using a Silpat). Then, flip the latkes over and bake another 10-15 minutes.
- Serve immediately with applesauce.
Video
Nutrition Facts
Serving size: 1/4 of a recipe (4 latkes)
Amount Per Serving
Calories 97.62
Calories From Fat (4%) 3.5
% Daily Value
Total Fat 0.42g <1%
Saturated Fat 0.05g <1%
Cholesterol 0mg 0%
Sodium 360.78mg 15%
Potassium 519.76mg 15%
Total Carbohydrates 21.13g 7%
Fiber 2.18g 9%
Sugar 1.93g
Protein 3.19g 6%
Calcium 3.01mg <1%
Iron 43.99mg 244%
Vitamin A 2.97IU <1%
Vitamin C 15.96mg 27%
Shopping and Gear List
- AmazonBasics Silicone Baking Mat Sheet, Set of 2
- IF YOU CARE FSC Certified Parchment Baking Paper
- Anthony’s Organic Chickpea Flour, Garbanzo Bean Flour
- Cuisinart Boxed Grater, Black
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Best whole food plant based latkes I’ve ever made. Thank you!